Marinated Mushrooms

Poach mushrooms in a vinaigrette to punch up salads, appetizers, and pizza toppings

Consider marinating a big batch of mushrooms. They lend a quick “meaty” component for the cost of plucking them out of the jar. Keep the caps large so they offer up a big bite mouthfeel. You can slice them after pickling if you like. I like them on pizza or heated and served like a meaty side dish. They make quick work on glorifying a simple salad!

This is a quick-easy recipe that will have you in long-term mushroom delight! They are stored in the refrigerator and will last for weeks.

Quickly soak mushrooms and brush lightly with bunched up paper toweling to remove dirt. Leave stems on, but trim bottoms if darkened. Halve the larger ones to yield 1-inch or bigger pieces. They will shrink while cooking.

In a pot add all the ingredients and bring to a simmer. Cover and reduce heat to a simmer and cook for 5-6 minutes.